Serves 2
¼ cup brown rice
¼ cup quinoa
150g salmon fillet (choose the tail section to avoid bones)
3 teaspoons miso paste
1 teaspoon mirin
2 cups slaw mix – make your own or use a bagged variety
2 cups baby spinach or rocket
1 red capsicum, finely sliced
2 tablespoons kimchi
2 tablespoons pumpkin seeds, toasted
Toasted seaweed (nori)
¼ cup plain yoghurt
2 tablespoons mayonnaise
2 tablespoons sriracha sauce
1 carrot, peeled in ribbons
½ small cucumber, peeled in ribbons
2 radishes, thinly sliced
5cm piece ginger, finely sliced
¼ cup rice wine or cider vinegar
1 teaspoon salt
1 teaspoon sugar
Cook rice and quinoa together in a pot, just covered with water and with 1 teaspoon miso mixed in. Bring to a boil and then lower to very low heat; cook, covered, for 20-25 minutes until all liquid is absorbed and grains are tender.
Preheat oven to 200C. Place salmon on a roasting dish lined with baking paper. Mix 2 teaspoons of miso and mirin and spread over the salmon. Roast salmon for 10 minutes, or until just cooked through. When cool enough to handle, gently flake apart (leave skin behind).
While salmon is cooking, prepare the rest of the bowl. Prepare vegetables for pickle and place in a bowl. Mix vinegar, salt and sugar together and mix, then pour over carrots, cucumber and radish. Set aside. (You can keep this in a ziplock bag in the fridge for a couple of weeks).
place rice and quinoa in the bottom, then add spinach, slaw, salmon and capsicum. Top with pickled veggies, mayo, kimchi, seeds and other garnish.
This bowl can be assembled in a plastic container and kept in the fridge until ready to eat.
Use 200g tofu and spread with:
2 tablespoons peanut butter
1 tablespoon soy sauce
1 tablespoon sriracha
- Mix together with hot water and roast as per salmon
Cook barley, buckwheat, or other grains instead of rice & quinoa
Use chipotle sauce in place of sriracha in the mayonnaise
Chicken tenders with a delicious coconut coating. Baked, not fried, these coconut tenders are sure to be a hit with kids of all ages.
Sweet potato what?! You’ll be surprised at how delicious these brownies are without the guilt you get diving in to a typical brownie. Gluten and dairy free it’s also perfect for the kids!
Fluffy, whole grain, naturally sweetened, totally delicious banana muffins you need to try! They’re about as healthy as muffins can be and would you believe can be all made in one bowl - yes it’s that easy!
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